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A bowl of spicy Thai basil chicken with red chilies and fresh basil, served alongside fluffy white rice.

Spicy Basil Chicken Stir-Fry (Under 30 Minutes)

A fiery and aromatic Thai-inspired stir-fry featuring tender chicken, fragrant basil, and a zesty sauce, perfectly balanced for a quick and satisfying weeknight meal ready in less than 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Spicy Basil Sauce
  • 2 tbsp soy sauce low sodium recommended
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar packed
  • 1-2 tsp sriracha adjust to desired spice level
  • 0.5 cup chicken broth or water
For the Stir-Fry
  • 2 tbsp vegetable oil or peanut oil
  • 1 medium yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 2-3 Thai chilies thinly sliced (remove seeds for less heat, or substitute serrano peppers)
  • 1 cup fresh Thai basil leaves packed
  • Cooked jasmine rice for serving

Equipment

  • Large Skillet or Wok
  • Cutting Board
  • Sharp Knife
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Chicken
  1. In a medium bowl, toss the cut chicken pieces with cornstarch, salt, and black pepper until evenly coated. Set aside.
Whisk the Sauce
  1. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, and chicken broth until the sugar is dissolved. Set aside.
Stir-Fry the Chicken and Vegetables
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the coated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
  2. Add the remaining 1 tablespoon of oil to the skillet. Add the sliced yellow onion and red bell pepper and stir-fry for 2-3 minutes until slightly softened.
  3. Add the minced garlic and sliced Thai chilies to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
  4. Pour the prepared sauce into the skillet with the vegetables. Bring to a gentle simmer, stirring continuously, and cook for 1 minute until the sauce thickens slightly.
  5. Return the cooked chicken to the skillet. Toss to coat the chicken and vegetables evenly with the sauce. Cook for another 1-2 minutes until everything is heated through.
  6. Remove the skillet from the heat. Stir in the fresh Thai basil leaves until they just wilt, about 30 seconds. The residual heat will be enough to soften them.
Serve
  1. Serve immediately over hot jasmine rice. Enjoy your Spicy Basil Chicken!

Notes

For extra heat, leave the seeds in the Thai chilies or add more sriracha. If Thai basil is unavailable, regular sweet basil can be used, but the flavor profile will be slightly different. This dish is also delicious with shrimp or pork. Store leftovers in an airtight container in the refrigerator for up to 3 days.